Friday, May 18, 2012

Who do they think they are kidding? Beef Stroganoff

You know the people I am talking about. You can spot them a mile away. They may have just had a simple tummy tuck or eye brow lift but you know that they have had some work done.
Beef stroganoff has not always been part of my life. Well, it has been if you count the hamburger helper stroganoff that comes in a box that you add ground beef to. That is not what I am talking about. I am talking about slow simmered beef in a creamy hearty mushroom gravy with wide egg noodles. And not just any noodles, browned butter herb noodles. This recipe is not anything too original but it has had some work done and you will be able to tell that with one small bite. Stroganoff can be way over done. There are a million things you can add to it but this recipe is simple and satisfying and that is just what I need at the end of a long day. This makes enough for a crowd and pairs perfectly with buttery peas. Well, what are you waiting for? Get to cookin'!

Beef Stroganoff with Browned Butter Herb Noodles - Serves 8-10 hungry folks

3.5 lbs beef tips, sometimes called stew meat
2 Tbs flour
salt and pepper
1/2 onion diced
2 cloves of garlic smashed
1 small box fresh sliced onions
1 Tbsp dried thyme
1 large can cream of mushroom soup
1/2 cup half and half

Place your beef, flour and a heavy sprinkle of salt and pepper into a bowl and toss it to coat the beef.
In a large dutch oven pan with a tight fitting lid, warm up 2 Tbsp of olive oil and throw in your beef. Simmer the beef on medium heat until it has lightly browned on all sides. You don't want them to cook through, just get some color to them. Be sure you stir it a few times so they don't stick to the bottom of the pan. Once the meat has browned, remove the meat with a slotted spoon and place into a bowl and set aside.

With the heat still on medium, toss the onions, garlic and mushrooms into the pot and stir. Add a good heavy dash of black pepper and a splash of salt and the thyme. Allow the veggies to cook for about 4-5 minutes, until the onions become translucent then toss the meat back into the pot.

Add the large can of cream of mushroom soup, turn the heat down to low, place the lid on the pot and let it simmer away for about 1-1 1/2 hours. Be sure you stir it about every 15 minutes to make sure it is not sticking to the bottom. You don't want it to simmer too high or it will get thick and lumpy on you.

When you are about 20 minutes from serving time, cook the noodles and just before removing the meat from the stove you want to turn the heat OFF, then add the cream and stir. If the heat is on it will cause the cream to chunk up and NO one wants chunky cream!
See the sprinkle of black pepper and flecks of herbs?!?!? 
Brown Butter Herb Noodles
1 1/2 Package wide egg noodles
4 Tbsp butter
2 Tbsp fresh minced rosemary
1/4 cup fresh chopped parsley
1/2-1 Tsp fresh black pepper

Fill a large pot with water and place it on the store on high heat. Once the water is close to a boil, add in 2-3 Tbsp sea salt. This might sound crazy but the best and only way to really flavor noodles is while they are cooking. You want the water to taste like sea salt water. Dump the noodles in, give it a good stir, turn the heat to medium high and let the noodles cook until al dente, about 6-8 minutes.
This is right before it start the brown up. Yum!
While the noodles are cooking, place the butter in a small sauce pan on medium high. You want the butter to "brown" which means it will start the separate from the fat and it will become a nice amber color and will smell a bit toasty. There is a fine line between burnt and brown so stay close and keep your eye on the butter.

Drain your noodles then stir in 2 Tbsp olive oil, the browned butter, herbs and pepper. Taste for seasoning. I like the pepper to really stand out so add as much as you would like.

To serve, place a spoonful of the herb noodles, top with a scoop of creamy beef sauce and sprinkle on some fresh parsley.

Enjoy Y'all!

No comments:

Post a Comment